Exploded cabbage rolls

Ingredients for 4 servings:

• 500 g potatoes, mostly waxy
• 1 head of white cabbage
• 2 tbsp tomato paste
• 300 g smoked bacon, 3 slices approx. 1 cm thick
• 400 g sausages, coarse
• 800 ml broth
• 2 tsp caraway seeds
• 1 tbsp marjoram
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Simple and cheap, but delicious!

Cut the bacon into coarse, 1 cm wide strips so you can still taste it afterwards! Press the sausage mince out of the casing to form small dumplings. Then cut the cabbage into eighths, remove the thick stalk, and open the cabbage so the leaves are no longer stuck together. Peel the potatoes and cut them into quarters, depending on their size, so they fit on a tablespoon (but don’t cut them too small!). Preheat a very large pot. Fry a few pieces of cabbage with the bacon and the sausage mince dumplings in a hot pot without any fat until they get some color. If you like, you can drain the fat after rendering to make it a bit leaner. Then add the remaining cabbage and fry it a little longer. Then add all the spices, tomato paste, and stock, and reduce the heat so that everything is just simmering. After about 10 minutes, when the cabbage has softened, add the potatoes and continue simmering until they are tender, about 20 minutes later. Season to taste and serve. Notes: You can also use ground beef instead of the sausage mince. Or other types of cabbage, such as pointed cabbage, but it won’t have much bite afterward. If you have any leftovers, it tastes even better the next day.